We're enormously grateful that it's gone on to help so many home cooks and professional chefs, baristas and mixologists, and even university professors — literally all around the world.*

(*On August 28th, we were visiting friends in the Hamptons when we learned via Twitter followers in attendance that THE FLAVOR BIBLE was being mentioned by Cambridge University's Sebastian Ahnert in his presentation "The Flavour Network: Exploring the Principles of Food Pairing" at the Royal Danish Academy of Sciences and Letters, which was hosting a global conference on "The Emerging Science of Gastrophysics" in Copenhagen.)

We hope you'll join in the celebration: If you make a blog post aboutTHE FLAVOR BIBLE this month (by September 30th), send us a link to the post on your website — and not only will we link to it from our own website, but you'll have a chance to win one of several signed copies of THE FLAVOR BIBLE we'll be giving away PLUS a copy for you to give away (e.g. to one of your readers or another worthy gift recipient).

Feeling more ambitious? Make a video aboutTHE FLAVOR BIBLE, post it to your website and/or YouTube.com, and send us a link to it by October 31st. Not only will we share links to the videos with our readers, but the best video will win a $500 Grand Prize.

- Monday, September 24th, in New York City: Karen will be featured as a "Celebrity Sous Chef" at the SHARE benefit for breast and ovarian cancer at Pier 60, which spotlights dozens of New York City's best women chefs. Web: sharecancersupport.org

- Sunday, October 14th, on Long Island: Karen and Andrew will speak about and sign copies of THE FOOD LOVER'S GUIDE TO WINE at Bedell Cellars in Cutchogue, NY. Free; includes wine tasting of two new Bedell releases. RSVP to Molly@BedellCellars.com

- Wednesday, October 17th, in Chicago: Karen and Andrew will speak about and sign copies of THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT at The Spice House (1512 N. Wells) in downtown Chicago. Web: www.thespicehouse.com

- Tuesday, November 13th, in Washington, DC: Karen and Andrew will sign copies of THE FOOD LOVER'S GUIDE TO WINE at the National Press Club Book Fair.

"25 Questions for Phillip Foss of EL Ideas: We all know Phillip Foss (EL Ideas, Chicago) is full of grand culinary ideas. But he wasn’t born that way. As a kid, food was just fuel for him, but thanks in part to his jobs scooping ice cream and frying fish, food took on new meaning. Soon, he was solidifying his own culinary philosophies and inspirations, and embarking on his own unique career. Here, Foss shares all the details:RIA: Who and what have been the most influential authors and books for you, and how?Foss: ...Karen Page and Andrew Dornenburg. THE FLAVOR BIBLE is our number one go-to at EL Ideas."
—Matt Kirouac, Restaurant Intelligence Agency
(August 25, 2012)

"When the delicate, lighter-style Japanese cuisine of Wynn’s newly opened Mizumi restaurant called for an equally light Asian-influenced cocktail, senior vice president of fine dining Pradeep Raman called for Wynn Resorts property mixologist Patricia Richards. “I generally create cocktails that I like to drink,” Richards says...“I may refer to my favorite book, THE FLAVOR BIBLE, to put a couple of ingredients together, and then I start creating.” —Xania Woodman, Vegas Seven (August 9, 2012)

"Interview with Bernie Kantak, chef and co-owner of Citizen Public House. Q. Favorite cookbook: A. THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs. It's not as much a cookbook as it is a guide to escaping following recipes. I've always encouraged people to be creative in the kitchen, and the response I often get is, 'I don't know what goes with what!' This book shows you how."
—Nikki Buchanan, Phoenix New Times (August 7, 2012)

"Well, here it is the night before my 'Chopped' episode and I am finally sitting down to write this blog post...I religiously studied the FLAVOR BIBLE book, so I would know which ingredients and flavor profiles work together. (I recommend this book to anyone who likes to cook — it really shows you how different ingredients compliment each other)."
—"Chopped" contestant Robyn Medlin Lindars, GrillGrrrl.com (August 5, 2012)

"Q. What are your favorite food and cooking resources? A. I have a pretty big cookbook collection...If I had to pick the ones that are my most trusted resources, I'd use the 'which books have the most pages glued together by food splatters?' test: THE FLAVOR BIBLE, for inspiration and unexpected pairings."
— Michelle Weber of Thursday Night Smackdown, as quoted on Saveur.com (July 19, 2012)

PESCETARIAN JOURNAL

"This is the book that heightened my food-ingredient consciousness, amplified my kitchen courage, and ended my dependence on cookbooks. THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg goes considerably beyond a culinary guide — it ascends into the domain of indispensable reference. This book does more than list flavor affinities; it captures the authors' meta-perceptiveness of food flavors, textures, and techniques."

"Renowned mixologist Kristen Schaefer sure is passionate, and not only about punch. Like a crazed chemist, she loves to mix and match flavors — a twist here and a splash there — until she comes up with a one-of-a-kind concoction...And she’ll do it anywhere. 'I never travel without my FLAVOR BIBLE and my knife kit.'”
—Hudson Valley magazine (July 2012)

"An award-winning mixologist, Mariena Mercer [of The Cosmopolitan Hotel] boasts a Chemistry degree, inch-long lashes and a mesmeric blonde mane that tosses about her pretty head as she brandishes her Boston shaker. Passionate about flavor profiles — what goes with what and why — a devotee of the Food Network and THE FLAVOR BIBLE..."
—Anne DeBrisay, Taste & Travel magazine (July 2012)

"Catch up with cookbook author and celeb chef Daisy Martinez and you may find her testing recipes for a new cookbook in her Brooklyn kitchen. Or speaking to schoolchildren about her circuitous route from studying to be a doctor at Long Island University to the French Culinary Institute and onto public television with the cooking show 'Daisy Cooks!' ... Q. A couple of cookbooks you use most often? A. My Escoffier cookbook that I bought when I was in culinary school. That has all my basic techniques....You can cook in China, you can cook in Europe, you can cook in the Caribbean, you can cook wherever if you get the techniques down. Another go-to book is the THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg, because... (they) do an excellent, excellent job of pairing flavors together. And once you get those balances in your head you can come up with masterpieces on a plate."
—Judy Hevrdejs, Chicago Tribune (June 3, 2012)

(c) 2012 by Karen Page and Andrew Dornenburg. While we're delighted to have you forward this e-Newsletter to your food-and-wine loving friends and colleagues, any reproduction of its contents requires permission.